Buttery Nectarine Dream Cake
This delightful Butter Nectarine Dream Cake is a perfect embodiment of late summer bliss, as featured in Gourmet Magazine's September 2009 issue. With its tender, buttery crumb and aromatic notes of almond and nutmeg, this cake strikes an exquisite balance between flavor and richness. The vibrant nectarines, set atop a luscious base, bring a burst of freshness to each bite. Although the cake is indulgently delicious on its own, a dollop of softly whipped cream elevates it to heavenly status. Perfect for gatherings or a cozy night in, this cake is sure to impress your friends and family alike. Adjust the sweetness according to your fruit ripeness for a customized touch!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
1 cup (measured and sifted if desired)
Baking powder
2 teaspoons (none)
Salt
1/4 teaspoon, rounded (none)
Granulated sugar
3/4 cup plus 1/2 tablespoon, divided (measure accurately)
Unsalted butter
1/2 cup (softened to room temperature)
Large eggs
2 (at room temperature)
Pure vanilla extract
1 teaspoon (none)
Almond extract
1/8 teaspoon (none)
Nectarines
2 (pitted and cut into 1/2 inch thick wedges)
Grated nutmeg
1/2 teaspoon (freshly grated if possible)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the middle. Lightly butter a 9-inch springform pan to ensure easy removal after baking.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this mixture aside.
3
In a large mixing bowl, use an electric mixer to beat the room temperature unsalted butter and 3/4 cup of granulated sugar together until the mixture becomes pale and fluffy, approximately 2-3 minutes.
4
Add the eggs to the butter mixture one at a time, ensuring to beat well after each addition. Then, mix in the pure vanilla and almond extracts until just combined.
5
Gradually add the flour mixture to the wet mixture at low speed, mixing until just combined—do not overmix.
6
Spread the batter evenly in the prepared springform pan. Arrange the pitted and sliced nectarines on top of the batter in a decorative pattern.
7
In a small bowl, combine the remaining 1/2 tablespoon of sugar with the grated nutmeg. Sprinkle this mixture evenly over the arranged nectarines.
8
Bake the cake for 45 to 50 minutes, or until the top is golden brown and firm to the touch. The cake will rise over the fruit, creating a beautiful presentation.
9
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully remove the sides of the springform pan and allow the cake to cool until warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Buttery Nectarine Dream Cake?
It is a tender, buttery dessert cake featuring notes of almond and nutmeg, topped with fresh nectarines, originally featured in Gourmet Magazine's September 2009 issue.
What are the primary flavor notes of this cake?
The cake features a rich buttery crumb with aromatic hints of almond, nutmeg, and vanilla, balanced by the sweetness of fresh nectarines.
What size pan is required for this recipe?
The recipe requires a 9-inch springform pan.
What oven temperature is needed?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking pan?
You should lightly butter the 9-inch springform pan to ensure the cake can be easily removed after baking.
What dry ingredients are whisked together?
The dry mixture consists of 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/4 rounded teaspoon of salt.
How long should I beat the butter and sugar?
You should beat the unsalted butter and 3/4 cup of granulated sugar for approximately 2-3 minutes until the mixture is pale and fluffy.
What temperature should the butter be?
The butter should be softened to room temperature.
How should the eggs be added to the mixture?
Add the 2 large eggs one at a time, beating well after each addition.
What temperature should the eggs be?
The eggs should be at room temperature for the best results.
Which extracts are used in the batter?
The recipe uses 1 teaspoon of pure vanilla extract and 1/8 teaspoon of almond extract.
What is the rule for adding flour to the wet ingredients?
Gradually add the flour mixture at low speed and mix until just combined; do not overmix.
How do I prepare the nectarines?
The 2 nectarines should be pitted and cut into 1/2 inch thick wedges.
How should the nectarines be placed on the cake?
Arrange the nectarine wedges on top of the spread batter in a decorative pattern.
What is the topping for the nectarines?
A mixture of 1/2 tablespoon of sugar and 1/2 teaspoon of grated nutmeg is sprinkled over the fruit.
What type of nutmeg is recommended?
The recipe suggests using freshly grated nutmeg if possible.
How long does the cake need to bake?
The cake should bake for 45 to 50 minutes.
How do I know when the cake is done?
The cake is finished when the top is golden brown and firm to the touch.
What happens to the fruit during baking?
The cake will rise over the fruit as it bakes, creating a beautiful presentation.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10 minutes before removing the sides.
When should the springform sides be removed?
Remove the sides of the pan after the initial 10-minute cooling period.
How should the cake be served?
It is recommended to serve the cake warm, ideally with a dollop of softly whipped cream.
Can I adjust the sugar in the recipe?
Yes, you can adjust the sweetness based on the ripeness of your fruit.
What kind of flour should I use?
The recipe calls for all-purpose flour.
Is the butter salted or unsalted?
The recipe specifically requires 1/2 cup of unsalted butter.
What is the total amount of sugar used?
The recipe uses 3/4 cup plus an additional 1/2 tablespoon of granulated sugar.
What are the main categories for this recipe?
This recipe is categorized under dessert, cake, summer baking, and fruit cake.
Is this recipe suitable for gatherings?
Yes, it is described as a cake sure to impress friends and family at gatherings.
What magazine was this recipe featured in?
This recipe was featured in the September 2009 issue of Gourmet Magazine.
How many nectarines are used?
The recipe uses 2 nectarines.